Made of a soft polyvinyl acetate material, reduces the impact of the knife minimizing stress to not only your knife but to your hand as well. With a non-slip surface the cutting board allows for precise and accurate cuts!

White binchotan is chemical free, almost smoke free, and burns three times hotter than American charcoal for up to 4-5 hours. The incredibly high heat preserves the flavorful juices and adds a beautiful sear!

This Western-style knife can be changed to left-handed by Korin's resident knife master.

The fee for this conversion is $20.00 and has been automatically added to the cost of your purchase.

Watch Vincent talk about some features on the Misono Molybdenum Handmade.

Misono’s most affordable line of knives is created with a stain resistant molybdenum steel blade. The added molybdenum and vanadium gives this line a greater rust-resistance and hardness. Misono’s popularity stems from the thin profile that allows the knife to be used and sharpened for a long period of time.

The Sujihiki is a slicing knife intended for slicing boneless fish filets. It can also be used to slice boneless roasts, hams and poultry breasts. The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly using the entire length of the blade. The sujihiki is the Western-style equivalent the traditional yanagi knife.

For those who would like the convenience of the sujihiki, but blade of a yanagi for fish only, please try Korin's Blade Alteration Services. We will change your sujihiki knives to fit your needs in the kitchen.

General knife care tips and warnings

Never wash knives in the dishwasher

Stain-resistant knives are not stainless.

Improper care will result in rusting and chipping.

Please wipe knives dry after use to prevent rusting.

Western style knives sold at KORIN have significantly thinner blades than typical Western knives. Use of honing steels or sharpening machines may result in chipping.